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|Aloo Moong Dal Karara - Punjabi Recipe|
250 gms aloo (potato) cut in square pieces
100 gms moong dal
2 nos medium tomato cut in medium pieces
50 gms green chilli
20 gms black pepper
2 teaspoonful garam masala
salt as per taste
10 gms red pepper
1 teaspoonful ground dhania
1 teaspoonful amchur powder
1/2 teaspoonful jeera
Boil moong dal with little water enough to boil in cooker for 5 minutes on low
heat after one whistle and allow pressure to release.
Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4
Now put dhania powder, garam masala, black pepper, salt, red pepper into it
and fry with covered lid for 6 minutes and in between keep stirring potatoes.
Now put cooking oil in second frying pan and put jeera into it and allow till it
Also put some dhania powder in it. Now put moong dal dried of water in it and
Now put amchur powder in it and fry for 5 minutes till dal is further dry.
Now mix tomato pieces in this as also fried aloo (potatoes) from second frying
Dish is ready to serve. Can serve 5 ...
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|Moong Dal Halwa - Punjabi Recipe|
1 cup yellow moong dal (split yellow gram)
1 cup milk, warmed
1 1/4 cups sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
6 tbsp ghee
For the garnish
2 tbsp sliced almonds (badam) and pistachios
1.Soak the moong dal in water for 3 to 4 hours.
2.Drain and grind to a coarse paste using very little water.
3.Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
4.Melt the ghee in a broad non-stick pan.
5.Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
6.Add in the warm milk and 1 cup of warm water and cook, stirring continuously till all the moisture has been absorbed.
7.Add the sugar and cook on a slow flame till the ghee separates.
8.Add the saffron and cardamom powder and mix well.
9.Garnish with slivers of almonds and pistachios. Serve hot.
If the moong dal paste has excess water after grinding, drain it out through a ...
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|Moongphali Laddoo Recipe|
Rice :- 1 cup
Coconut (scraped) :- 2/3 cup
Pressed rice :- 2/3 cup
Jaggery (grated) :- 1 1/3 cup
Coconut milk :- 1/3 cup
Salt :- A pinch
Yellow colour :- 1 drop
Ghee to fry
Method of Preparation:
1.Rice should be taken and soaked in water for some hours.
2.The water should then be drained.
3.The pressed ghee and scraped coconut should be added and grinded with rice so that a thick paste is obtained.
4.Jaggery, coconut milk, yellow colour and salt should be added to the mixture.
5.It should be mixed and then left for about 10 hours so that fermentation takes place.
6.The appam girdle should be heated first on high flame and then on low flame.
7.A spoon full of ghee should be added and batter should be dropped in each dent.
8.It should be removed from heat when it turns golden brown and then ...
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